Poached Fish with Tomato Mushroom Sauce

For the fish:

1 cup water

¼ tsp. salt

1 T. lemon juice

1 lb. white fish fillets, such as sole, flounder, or halibut (fresh or frozen and thawed)

For the sauce:

2 T. butter

¼ cup onion, chopped

2 tomatoes, peeled and coarsely diced

½ cup mushrooms, sliced

¼ tsp. salt

Dash cayenne pepper

To prepare the fish: In a large skillet, combine the water, salt, and lemon juice; bring to a boil and then add the fish. Reduce the heat, cover, and simmer for 5 to 10 minutes or until the fish flakes easily with a fork.

To prepare the sauce: Meanwhile, melt the butter in a medium saucepan. Add the onion and cook, stirring, until tender. Stir in all remaining sauce ingredients and continue to cook, stirring occasionally, for 5 minutes more.

To serve, using a slotted spoon, carefully lift the fish to the serving plates and then spoon the sauce over the fish.

Serves 3 to 4.